Summary

Since 1991, European Union law prescribes minimum vitamin contents in foods for babies and small children. The prescribed level of vitamin contents requires supplementation by synthetic or isolated vitamins. Such supplementation with synthetic or isolated substances contrasts sharply with the principles of organic farming. Experiments were carried out to investigate the effect of supplemented vitamins on food quality. These included investigation of the addition of thiamin (vitamin B1) to flour of rice and spelt and L-ascorbic acid (vitamin C) to juices of carrot and apple. A set of different complementary research methods was used. Fluorescence excitation spectroscopy distinguished the treatments of carrot juice significantly. The picture forming methods found effects of the added vitamins in both juices; these effects are interpreted as a reduction of quality. Observation of formative forces revealed a reduction of quality in all samples with vitamin supplements.